In the future, sashimi and steamed braised salted fish will also be yours. How amazing is the fish food in Guangdong?

Guangdong Fish Food-Raw Fish "Future Raw Fish" is a very interesting word. Today, let's talk about the most magical "raw fish" in Guangdong fish dishes.

Speaking of raw fish, most people think of Japanese sashimi first. I don't know. Sashimi is also an exotic product, and its birthplace is China!

According to the existing historical records, China people began to eat raw fish in the Western Zhou Dynasty.

"Poetry Xiaoya June" wrote: "Drink royal relatives and friends, drink turtle carp."

The "carp" here refers to the raw fish made of carp, which was a high-grade food that only nobles could enjoy at that time.

Later, in the Tang Dynasty, it spread to Japan. The Japanese use marine fish instead of freshwater fish, and the method of seasoning with mustard seems to come from China.

The Book of Rites records: "Spring onions, autumn mustard."

When it comes to Cantonese fish, you have to mention Shunde. In the large-scale food documentary Looking for Shunde, there is a record of raw fish in Shunde. Raw fish can be seen everywhere in Shunde, and the price is quite diligent. Many Shunde people don't eat raw fish for two days, and they feel that something is missing in their stomachs, which makes them uncomfortable.

Generally speaking, it is most suitable to choose 3-4 Jin fish for raw fish in Shunde, and the production process is very particular: the fish should be "detained" for a few days first. The so-called "detention" is to put the fish in a cage in the river and wash it with flowing water, without giving the fish any bait, so that the fish can consume excess fat through metabolism and discharge the earthy smell, residue and parasites of freshwater fish, so that the fish will be compact and clean until it is rubbed.

When killing fish and cutting fillets, it is also very particular about and testing the chef's knife skills. Generally, the chef will grab the fish head, cut the fish's chin and tail twice, and then put it back into the water. In the process of struggling, the fish will lose blood quickly until it shows a snow-white color.

Next, cut it into fish slices, serve it after freezing, put the sashimi on a plate, mix it with a little oil, and add a little salt, shredded onion, lemon, garlic slices and sugar to eat. Some places will be richer in ingredients, such as adding more shredded peppers, kohlrabi, soy sauce, sesame seeds, peanuts and so on.

The ice is smooth and smooth, and the compound taste of various seasonings releases the freshness and sweetness of raw fish. It's wonderful!

You think it's all over except raw fish. You underestimate the love of Cantonese people for fish.

Fish skins, sausages and fish heads are all frequent visitors to their table.

Cold fish skin Mix the chilled fish skin with seasonings such as soy sauce, oyster sauce, pepper and sesame oil. Usually, the chef repeatedly squeezes and grabs the fish skin by hand to squeeze out the water in the fish skin as much as possible, so that the seasoning and the fish skin are fully integrated, so that the cold fish skin is very crisp and delicious.

When serving, you will sprinkle a layer of peanuts on the fish skin. Sesame, chopped green onion and coriander are stirred with chopsticks in front of diners. This action is called "shovel". Shunde must have this dish and this action on holidays, which symbolizes the good look of "Feng Shui". Many people in Shunde also eat fish skin and raw fish together, which is called "big fishing". Fat and tender fish skin with crispy fish skin is really a feast of taste buds in the mouth.

Fish skin can be fried and chilled in addition to cold salad. Iced fresh fish skin is very distinctive, that is, after the skin is cooked, it is chilled on ice and eaten with wild pepper water. The taste is light and the ice is crisp and refreshing.

Steamed fish heads Steamed fish heads in Guangdong are very popular. In order to enrich the taste, steamed fish head will also add soy sauce, white pepper, garlic, onion, ginger and other ingredients.

Fish intestines Fish intestines are generally considered to have a strong smell and should be thrown away as garbage. But for the thrifty and smart Shunde people, it is a rare human delicacy to clean the fish intestines and add pepper, cooking wine, dried tangerine peel and chopped green onion to make fried eggs with fish intestines.

Fish is the soul food in Guangdong. Smart Cantonese can change it into 72 ways to eat, and each dish has its own characteristics. The fish went up and down, inside and out, and all the dishes were ready. Shunde's "Fish Banquet" made Guangdong a 1 number!